Iwashi (Japanese Pilchard)
鰯 (鰯)
Por qué hacer sourcing en Japón
Domestic Japanese harvest with traceable mercury-monitored supply chain; export-grade salt-cured and grilled processing.
Spec clave
DHA 800-1,800 mg/100g; EPA 600-1,400 mg/100g; vitamin D 8-15 µg/100g; protein 19-22%.
Producto final típico
Premium fresh-frozen export, kabayaki retail, omega-3-fortified functional food.
At a glance
- Proveedores listados
- 1 proveedor
- MOQ típico
- 100 kg fresh-frozen; 10–50 kg processed
- Plazo típico
- 4–8 weeks
- Regiones de origen
- Hokkaido, Aomori, Chiba, Shimane
- Categoría
- Ingredientes alimentarios
- Temporada de cosecha
- Year-round (peak May – November)
- Estado regulatorio en Japón
- Food product; mercury / methylmercury monitoring
- Nombre japonés
- 鰯
- Romaji
- 鰯
Sobre este ingrediente
Adult Japanese pilchard (Sardinops melanostictus) — the foundation of niboshi (existing), shirasu (juvenile), and the premium adult retail market. Hokkaido, Aomori, Chiba, and Shimane lead commercial harvest; specialty processing in Kanagawa and Wakayama produces salt-cured (shio-iwashi), kabayaki (grilled-eel-style), and dried products. Functional positioning targets DHA / EPA / vitamin-D content. Distinct from existing katsuobushi / niboshi / saba-bushi entries.
Estado regulatorio
| Japón | Food product; mercury / methylmercury monitoring |
|---|---|
| Unión Europea | Food import; fish-allergen labelling |
| Estados Unidos | GRAS; FDA Prior Notice; fish-allergen labelling |
| China | GACC food facility registration |